You can make these noodles in less time than it takes to order takeout.
This recipe is courtesy of Smitten Kitchen.
Cook noodles according to packet instructions. Rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking.
Whisk sesame paste and peanut butter in a small bowl. Whisk in soy sauce, rice vinegar, remaining sesame oil, sugar, ginger, garlic, and chile-garlic paste until smooth. Adjust flavors to taste.
Toss sauce with cold noodles. Serve topped with cucumber, peanuts, and herbs.